Pappardelle with Wild Boar Ragu

To make Homemade Tomato Sauce, get a medium-size saucepan and put it on the stove at medium heat. Add Extra-Virgin Olive Oil (1/4 cup) and Onion (1/4). Stir regularly until they brown.

Add the Tomato Passata (2 bottles) and stir it in with the caramelised ​​onions.

Chop the Italian Flat-Leaf Parsley (to taste) and Fresh Basil (to taste) and add it into the pot with halved Carrots (2) and halved Celery (2 stalks).

Add 2 ½ pinches of Salt (to taste) and Ground Black Pepper (to taste) and stir. Add Dried Mixed Herbs (2 pinches) to the sauce and continue to stir.

Lastly, add Water (1 cup) to the tomato sauce and stir it once again. The sauce needs to simmer on a medium high heat for around 40 minutes with the lid on. Remember to check on and stir the sauce every 5-8 minutes so the tomato does not stick to the bottom.

When the Tomato Sauce is ready, start preparing the pasta.

Mix the Wild Boar Meat (10.5 oz) with Red Wine (to taste), Bay Leaves (to taste), {@10:}, Ground Black Pepper (to taste), Dried Oregano (to taste), Carrots (2), and Onions (to taste) and leave to marinate. Heat up Olive Oil (as needed) in a saucepan and add the boar in carefully, stirring it through. After around 10 minutes add some roughly chopped pieces of carrot, Celery (3 stalks) and onion. 2 minutes later, add the White Wine (to taste) and let it simmer.

Once the vegetables are tender and the wine starts to evaporate, add Homemade Tomato Sauce and mix through. Add a few branches of celery leaves and sprinkle a fair amount of salt though. Mix once again. Turn the heat down to a very low heat and let the sauce simmer for 3 1/2 to 4 hours, stirring it every now and then.

Once this is cooked, boil up to 5L of water in a large pot and drop in the Pappardelle Pasta (1.1 lb). Let it cook for 4 to 5 minutes and then strain it. Have an extra saucepan on low heat with a spoonful of the sauce lining the bottom. Add the strained pappardelle pasta on top and mix the sauce through. Served it nice and hot and enjoy!